Harry Potter-inspired pumpkin pasties (two ways!

• Vegetarian

• Produce

  • 1/2 clove Garlic
  • 1/4 tsp Onion powder
  • 15 oz Pumpkin puree
  • 1/8 tsp Sage

• Refrigerated

  • 2 Egg

• Baking & Spices

  • 1/4 tsp Allspice
  • 1/4 tsp Black pepper
  • 1 tsp Cinnamon
  • 2 Flour
  • 2 package Pie dough, refrigerated
  • 1/2 tsp Pumpkin pie seasoning
  • 1/4 tsp Salt
  • 2 tbsp Sugar or granulated sugar substitute

• Dairy

  • 2 tbsp Butter
  • 1/4 cup Cheddar cheese

Found on bijouxandbits.com

Description

Ingredients

• 7.5 oz. (1/2 can) of pumpkin puree (not pie filling)
• 1 Tbsp butter
• 1/2 clove garlic, minced
• 1/4 cup cheddar cheese, shredded
• 1/8 tsp sage
• 1/4 tsp salt
• 1/4 tsp onion powder
• 1/4 tsp black pepper
• 1 package refrigerated pie dough
• Flour for dusting
• 1 egg, slightly beaten for egg wash
• 7.5 oz. (1/2 can) of pumpkin puree (not pie filling)
• 1 Tbsp butter
• 1 tsp cinnamon
• 1/2 tsp pumpkin pie seasoning
• 1/4 tsp allspice
• 2 Tbsp sugar or granulated sugar substitute
• 1 package refrigerated pie dough
• Flour for dusting
• 1 egg, slightly beaten for egg wash

Directions

• Thaw pie dough in refrigerator overnight.
• Preheat oven to 400F.
• Place parchment on (or grease) two half-sheet pans.
• Mix pumpkin puree with room temperature butter in a large bowl, and stir in garlic, cheese, and seasonings (or just seasonings and sugar for the sweet version). Set aside.
• Dust a flat surface with flour, roll pie crust out to 1/8 inch thick, and cut into 4-inch circles (or larger, if you prefer) with a pastry cutter or edge of a glass.
• Spoon out a half teaspoon or less of the pumpkin mixture onto one side of the dough circles, fold over to create half-moons, and crimp the edges closed. Cut three tiny slits into the top of each to vent.
• Transfer pasties to baking sheets, and brush each with egg wash.
• Bake for about 15-20 minutes until lightly golden.
• Transfer to a cooling rack and let cool for 5 minutes before diving in.